Page 15 - Vessel Sanitation Program 2018 Operations Manual

VSP 2018 Operations Manual

7.3.5.3.6 Time Control Plan (17) ...................................................................................... 112
7.3.6 Consumer Information .......................................................................................................... 112
7.3.6.1 Consumer Advisory .................................................................................................... 112
7.3.6.1.1 Raw Shell Egg Preparations (16 C) ................................................................... 112
7.3.6.1.2 Animal Food (16 C) ........................................................................................... 113
7.3.7 Contaminated Food ............................................................................................................... 114
7.3.7.1 Discarding Food .......................................................................................................... 114
7.3.7.1.1 Unsafe/Adulterated (18 C) ................................................................................. 114
7.3.7.1.2 Unapproved Source (18 C) ................................................................................ 114
7.3.7.1.3 Restricted or Excluded Employee (18 C) .......................................................... 114
7.3.7.1.4 Contaminated by Others (18 C) ......................................................................... 114
7.4 Equipment and Utensils ..................................................................................................... 114
7.4.1 Materials ................................................................................................................................ 114
7.4.1.1 Multiuse Characteristics and Use Limitations ............................................................ 114
7.4.1.1.1 Safe Food-Contact Materials (26 C) .................................................................. 114
7.4.1.1.2 Food-Contact Surfaces (20) ............................................................................... 114
7.4.1.1.3 Cast Iron (20) ..................................................................................................... 115
7.4.1.1.4 Lead (20) ............................................................................................................ 115
7.4.1.1.5 Copper/Brass (26 C) .......................................................................................... 115
7.4.1.1.6 Galvanized (26 C) .............................................................................................. 115
7.4.1.1.7 Wood (20) .......................................................................................................... 116
7.4.1.1.8 Coatings (20) ..................................................................................................... 116
7.4.1.1.9 Nonfood-Contact Surfaces (21) ......................................................................... 116
7.4.1.2 Single-Service and Single-Use Characteristics ........................................................... 116
7.4.1.2.1 Single-Service Materials Safe (26 C) ................................................................ 116
7.4.1.2.2 No Colors/Odors/Taste (20)............................................................................... 116
7.4.2 Design and Construction ....................................................................................................... 117
7.4.2.1 Durability and Strength ............................................................................................... 117
7.4.2.1.1 Food-Contact Durability/Strength (20) .............................................................. 117
7.4.2.1.2 Nonfood-Contact Durability/Strength (21) ........................................................ 117
7.4.2.1.3 Glass TMDs (26 C) ............................................................................................ 117
7.4.2.2 Cleanability ................................................................................................................. 117
7.4.2.2.1 Multiuse Food-Contact Surfaces (20) ................................................................ 117
7.4.2.2.2 CIP Equipment Design/Construction (20) ......................................................... 118
7.4.2.2.3 “V” Type Threads (20) ...................................................................................... 118
7.4.2.2.4 Oil Filtering Equipment (20) ............................................................................. 118
7.4.2.2.5 Can Openers (20) ............................................................................................... 118
7.4.2.2.6 Nonfood-Contact Design (21)............................................................................ 118
7.4.2.2.7 Kick Plates (21) ................................................................................................. 118
7.4.2.2.8 Grease Filters (21) ............................................................................................. 118
7.4.2.3 Food TMDs (20) ......................................................................................................... 118
7.4.2.3.1 Food TMD Accuracy (20) ................................................................................. 119
7.4.2.3.2 Ambient Air TMD Accuracy (21) ..................................................................... 119
7.4.2.4 Functionality ............................................................................................................... 119
7.4.2.4.1 Ventilation Hood Design (37) ............................................................................ 119
7.4.2.4.2 Equipment Openings, Closures, and Deflectors (20) ......................................... 119
7.4.2.4.3 Beverage/Ice Dispensing (20) ............................................................................ 120
7.4.2.4.4 Bearings/Gears (21) ........................................................................................... 120
7.4.2.4.5 Beverage Line Cooling (20) .............................................................................. 121
7.4.2.4.6 Equipment Drainage (21) ................................................................................... 121

Contents; xiv